Wild Mushroom Crostini

• 36 1/3-inch-thick baguette slices
• 2 tablespoons olive oil
• 1/3 cup chopped shallots
• 2 1/4 cups chopped oyster mushrooms
• 2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
• 1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
• 1 garlic clove, minced
• 1/4 cup whipping cream
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon grated lemon peel
• 1 cup grated Fontina cheese
• 1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

1. Preheat oven to 375F.
2. Arrange baguette slices on rimmed baking sheet.
3. Toast in oven until golden, about 9 minutes.
4. Cool.
5. (Can be prepared 2 days ahead.
6. Store in airtight container at room temperature.)
7. Heat oil in large skillet over medium-high heat.
8. Add shallots; saute 1 minute.
9. Add all mushrooms; saute until beginning to brown, about 6 minutes.
10. Stir in garlic; saute 1 minute.
11. Remove from heat.
12. Stir in cream, rosemary, and lemon peel.
13. Season with salt and pepper.
14. Cool.
15. Mix in both cheeses.
16. (Can be made 2 days ahead.
17. Cover and refrigerate.)
18. Preheat broiler.
19. Top each toast with about 1 tablespoon mushroom topping.
20. Place on 2 rimmed baking sheets.
21. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes.
22. Transfer to serving platter.
23. Serve warm.

olive oil, shallots, oyster mushrooms, shiitake mushrooms, chanterelle mushrooms, garlic, whipping cream, fresh rosemary, cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-crostini-109566 (may not work)